You know that moment when you take the first spoonful of a soup so rich and creamy it feels like a hug? That’s exactly what this vegan white bean soup with nutritional yeast does, without a drop of dairy! I stumbled on this recipe during a freezing winter when my best friend (who swore she’d never go vegan) asked, “Wait, this is cheese-free?!” The nutritional yeast works magic, giving it that savory, almost cheesy depth, while the creamy white beans pack in protein and fiber. It’s become my go-to for cozy nights, cold-season immunity boosts, and impressing skeptical carnivores. Pro tip: the leftovers taste even better the next day as the flavors meld.
Why You’ll Love This Vegan White Bean Soup with Nutritional Yeast
Trust me, this isn’t just another bean soup, it’s a game-changer. Here’s why:
- Dairy-free “cheesy” magic: Nutritional yeast gives it a rich, umami kick that’ll fool even the biggest cheese lovers.
- Protein powerhouse: White beans pack 12g of plant-based protein per serving, no meat needed!
- Weeknight hero: Dump everything in one pot (hello, easy cleanup) and let it simmer while you relax.
- Comfort in a bowl: Creamy, hearty, and loaded with veggies, it’s the hug you crave on chilly days.
Bonus? It’s budget-friendly and freezes like a dream. Win-win.
PrintCreamy Vegan White Bean Soup with Nutritional Yeast in 3 Easy Steps
A hearty and nutritious vegan white bean soup flavored with nutritional yeast for a cheesy taste without dairy.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups dried white beans, soaked overnight
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Instructions
- Rinse and drain the soaked white beans.
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
- Add the white beans, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
- Stir in nutritional yeast. Season with salt and pepper.
- Remove the bay leaf before serving.
Notes
- Soak beans overnight for best results.
- Adjust seasoning to taste.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
The Secret’s in the Ingredients (Don’t Skip the Soaking!)
This soup gets its creamy magic from simple, whole ingredients, but how you prep them matters. I learned the hard way when I once tried rushing the bean soak (spoiler: chewiness ensued). Here’s your grocery list, with a few non-negotiables:
- 2 cups dried white beans, soaked overnight – Trust me, this isn’t optional! Unsoaked beans take forever to cook and stay weirdly tough.
- 1 tbsp olive oil – For sautéing those veggies to sweet, fragrant perfection.
- 1 onion (diced), 3 garlic cloves (minced) – The flavor base. Dice the onion small so it melts into the broth.
- 2 carrots & 2 celery stalks (chopped) – Chop them evenly so they cook at the same rate.
- ¼ cup nutritional yeast – The “cheesy” star! Don’t sub with regular yeast, it’s not the same.
Pro tip: If you forgot to soak the beans? Quick-soak by boiling for 1 minute, then letting them sit (covered) for 1 hour. Still better than nothing!
How to Make Vegan White Bean Soup with Nutritional Yeast
Okay, let’s get cooking! This soup comes together in just three easy steps, but I’ll share all my little tricks to make sure it turns out perfectly creamy and flavorful every time. Don’t worry, it’s practically foolproof!
Step 1: Sauté the Vegetables
First, grab your favorite big pot (I use my grandma’s old Dutch oven) and heat that olive oil over medium heat. Toss in your onions, garlic, carrots, and celery, that amazing smell hitting your nose? That’s the flavor foundation right there! Stir occasionally for about 5 minutes until everything gets soft and the onions turn translucent. Pro tip: If the garlic starts browning too fast, just lower the heat a smidge. We want golden, not burnt!
Step 2: Cook the Beans
Now add your drained soaked beans, vegetable broth, thyme, rosemary, and that bay leaf (remember to fish it out later!). Bring it all to a gentle boil, then cover and reduce to low heat. Here’s the patience part: let it simmer for about 1 hour. Check at 45 minutes, the beans should be tender enough to squish easily between your fingers. If they’re still firm, give them another 15 minutes. The wait is worth it, this is when the magic happens and everything becomes creamy!
Step 3: Add Nutritional Yeast
Once your beans are perfectly tender, remove that bay leaf (no one wants to bite into that!) and stir in the nutritional yeast. This is where the “cheesy” flavor comes alive! I like to add it gradually, tasting as I go, sometimes I’ll even sneak in an extra tablespoon if I’m craving more umami. Give it one last taste and adjust the salt and pepper. The soup will thicken slightly as it cools, so don’t panic if it seems a bit brothy at first.
Tips for Perfect Vegan White Bean Soup with Nutritional Yeast
After making this soup more times than I can count, here are my hard-earned secrets for getting it just right:
- Soak those beans overnight – I know, I know, but it makes ALL the difference in texture and cook time. (Emergency quick-soak method: boil 1 minute, then let sit covered for 1 hour.)
Wait to salt – Beans toughen if salted too early. Season only after they’re fully tender.
- Fresh herb finish – A handful of chopped parsley or chives right before serving adds a bright pop against the rich flavor.
Oh, and that last-minute nutritional yeast stir-in? Non-negotiable, it clumps if added too early!
Ingredient Substitutions
Life happens, maybe you forgot to soak beans or ran out of rosemary. No sweat! Here are my tried-and-true swaps:
- Canned beans: Use 3 cans (drained) instead of dried. Skip soaking and simmer just 20 minutes (but the broth won’t thicken as much).
- Fresh herbs: Swap dried thyme/rosemary for 1 tbsp fresh each, add them at the end for brightest flavor.
- Turkey bacon: For smoky depth, sauté 2 chopped strips with the veggies. (My carnivore friends beg for this version!)
Just avoid subbing nutritional yeast, it’s the soul of this soup!
Serving Suggestions for Vegan White Bean Soup with Nutritional Yeast
This soup is a meal by itself, but oh, how a few simple sides can turn it into something special! My absolute must? A hunk of crusty sourdough for dipping, the way it soaks up that creamy broth is heavenly. Avocado slices add buttery richness, while a simple arugula salad with lemon dressing cuts through the heartiness perfectly. For chilly nights, I’ll sometimes float a handful of garlicky croutons on top, they add the best crunch!
Storage and Reheating
Here’s the good news: this soup gets even better as it sits! Store leftovers in an airtight container in the fridge for up to 3 days, the flavors meld into something magical. When reheating, go low and slow on the stovetop with a splash of broth to loosen it up. Want to freeze? Portion it out (it keeps for 3 months!) but skip adding fresh herbs until after thawing. Just stir well when reheating, sometimes the nutritional yeast likes to settle at the bottom.
Nutritional Information
*Estimates vary based on ingredients. One hearty bowl (about 1¼ cups) gives you:
- 250 calories – Comfort food that won’t weigh you down
- 12g plant-based protein – Thank you, mighty white beans!
- 10g fiber – Nearly half your daily need in one cozy bowl
Bonus perks: It’s naturally cholesterol-free and packed with iron from the nutritional yeast. Now that’s what I call eating well!
FAQ About Vegan White Bean Soup with Nutritional Yeast
Got questions? I’ve got answers, here’s what readers ask me most about this cozy soup:
- Can I use canned beans? Absolutely! Swap in 3 cans (drained) for dried. Just reduce simmer time to 20 minutes (the broth won’t thicken as much, still delicious!).
- Is nutritional yeast necessary? It’s what gives that “cheesy” depth! If you’re out, try 1 tbsp white miso, but the flavor won’t be quite the same.
- How to make it creamier? Blend half the soup before adding nutritional yeast, it turns luxuriously velvety while keeping some whole beans for texture.
Still curious? My DMs are always open for soup emergencies!